“This was the dessert that turned me onto liking lemon desserts – beautiful memories of the Dandenong Ranges in the thick of winter with my friends Kirsty and Aaron changed this forever. The very subtle perfume of lavender is a perfect marriage with the sharpness of lemon.” Poh Ling Yeow, Poh & Co. 2






Skill level

Average: 3.4 (180 votes)


  • 3 eggs, separated
  • 60 g unsalted butter
  • 180 g (¾ cup) caster sugar
  • ¼ tsp salt
  • 375 ml (1½ cups) milk
  • 75 g (½ cup) self-raising flour
  • 2 lemons, both juiced, finely grated zest of 1

Lavender cream

  • 250 ml (1 cup) pouring cream
  • ½ tsp dried French lavender buds
  • 25 g icing sugar
  • ½ tsp vanilla bean paste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

Preheat the oven to 180°C.

To make the lavender cream, place the cream and lavender in a small heavy-based saucepan over medium heat and heat for 3 minutes or until hot to touch but no bubbles are rising. Cover with plastic wrap and refrigerate for 1 hour to chill.

Meanwhile, using a stand mixer fitted with the whisk attachment, whisk the egg whites on high speed until soft peaks form, then transfer to a bowl and set aside. Add the butter, sugar and salt to the stand mixer and whisk on high speed until light and creamy. Beat the yolks in one at a time, beating well after adding each one, until well combined.

Using a whisk, gently whisk in the milk, then the flour, lemon juice and lemon zest until well combined. Gently fold the egg whites into to the flour mixture to form a smooth batter.

Pour the batter into a 5 cup (1.25 litre) baking dish, then place in a roasting pan and pour in boiling water until halfway up the sides of the baking dish. Bake for 1 hour or until there is a very light layer of cake on top and a velvety lemon sauce underneath.

Just before serving, press the lavender cream through a fine mesh sieve to remove the lavender buds. Using electric beaters on high speed, whisk the lavender cream with the icing sugar and vanilla until very soft peaks form.

Serve a scoop of the pudding with a generous dollop of the lavender cream.


Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.


View recipes and more from Poh & Co. on our program page.